Ryan Hotchkiss’ Braised Beef Chuck Recipe

Braised Beef Chuck with black garlic and white bean purée

Serves 8

IN THE FALL AND OVER THE WINTER HOLIDAYS, I CRAVE THE RICHNESS OF FORK-TENDER MEATS AND HIGHLY REDUCED STOCKS, along with something to soak them up. A bean purée makes for a great change from mashed root vegetables. We love our black garlic at the restaurant because it lends itself well to so many things — especially beef. This dish combines all that in an easy package for making ahead and reheating just before your guests arrive.

Ryan Hotchkiss

CHEF, BÜNDOK

EDMONTON

INGREDIENTS

BEANS

750 ml (3 cups) dried small white beans (like navy or cannellini)
2 L (2 quarts) chicken stock
1 carrot, peeled and halved
1 rib celery, halved
2 cloves garlic, smashed
salt, pepper

BRAISE

1 head black garlic, cloves peeled, skins reserved
50 ml (1⁄4 cup) olive oil
salt, pepper
50 ml (1/4 cup) canola oil
3 kg (6 1/2 lbs) boneless chuck flat or bone-in short rib
salt, pepper
1 large Spanish onion, chopped
2 ribs celery, chopped
2 carrots, peeled and chopped
2 cloves garlic, smashed
500 ml (2 cups) red wine
350 ml (1 1/2 cups tomato paste
3 L beef stock
1/4 bunch thyme sprigs
2 bay leaves

METHOD

Transfer beans to a large bowl, cover generously with cold water and soak for at least 8 hours. Drain, rinse and transfer to a Dutch oven. Add stock, vegetables, and garlic. Bring to a boil over high heat, then lower to a simmer until tender and beginning to lose their skins, about 2 hours. Discard carrot and celery. Use a slotted spoon to transfer beans to a food processor. Pulse, adding cooking liquid as required to arrive at a purée. Reserve some of the remaining liquid for later. Season and set aside.

Transfer black garlic cloves to a mortar and mash with a pestle, slowly adding olive oil until combined in a smooth paste. Season and set aside. Heat canola oil in a large Dutch oven on high. Season beef, then sear until browned on all sides, about 10 minutes. Set aside. Drain excess oil and reduce to medium. Add vegetables and garlic. Sauté until starting to colour. Raise heat and deglaze with wine. Reduce to a syrup, lower to medium-low and add tomato paste. Cook, stirring, 30 seconds. Return beef to pot and add beef stock (beef should be submerged). Add thyme, bay leaves, and reserved garlic skins. Cover and simmer until beef yields easily when pierced, 2 to 3 hours.

Let beef cool in its braising liquid overnight. Skim fat solids from the surface, then reheat on low. When the braising liquid reliquefies, transfer beef to a platter. Strain liquid into a clean Dutch oven. Discard solids. Over high heat, reduce liquid until thick enough to coat the back of a spoon. Whisk in garlic purée and adjust seasonings. Return beef to pot and heat through, basting regularly. Reheat bean purée and adjust consistency with reserved cooking liquid.

Serve beef on a bed of bean purée and top generously with jus.